지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2012.12
- 수록면
- 569 - 575 (7page)
이용수
초록· 키워드
오류제보하기
This study was performed to investigate the effect of a sequencial washing of organic acid and distilled water on meat quality and the population of Escherichia coli of pork loin during cold storage. E. coli ATCC25922 was inoculated on the surface of sliced pork loin and 50 mL of 1% or 2% of organic acid and the same amount of distilled water was sprayed on the surface of pork loin. Then, physicochemical and microbial properties of pork loin were analyzed during cold storage. During storage period, lightness, yellowness and lipid oxidation (thiobarbituric acid reactive substances value) was higher than those of not treated control. However, the population of E. coli was decreased significantly in formic acid and distilled water sprayed pork loin samples. From these results, it can be considered that application of combination of washing of formic acid and water in the washing step of pig slaughter may be helpful to control the proliferation of E. coli.
목차
Abstract
Ⅰ. 서론
Ⅱ. 재료 및 방법
Ⅲ. 결과 및 고찰
Ⅳ. 결론
감사의 글
참고문헌
참고문헌 (28)
참고문헌 신청
1. [학술지(정기간행물)] - Anderson ME / 1989 / Interaction of concentration and temperature of acetic and solution on reduction of various species of microorganisms on beef surfaces / Journal of Food Protection 52 : 312 ~ 315
2. [학술지(정기간행물)] - Anderson ME / 1990 / Reducing microbial populations on beef tissues : concentration and temperature of lactic acid / Journal of Food Safety 10 : 181 ~ 190
3. [학술지(정기간행물)] - Anderson ME / 1981 / Evaluation of a prototype beef carcass washer in a commercial plant / Journal of Food Protection 44 : 35 ~ 38
4. [학술지(정기간행물)] - Bell MF / 1986 / Microbiological and sensory tests of beef treated with acetic and formic acids / Journal of Food Protection 49 : 207 ~ 210
5. [학술지(정기간행물)] - Brewer MS / 1992 / TBA values, sensory characteristics, and volatiles in ground pork during long-term frozen storage: Effects of packaging / Journal of Food Science 57 : 558 ~ 563
2. [학술지(정기간행물)] - Anderson ME / 1990 / Reducing microbial populations on beef tissues : concentration and temperature of lactic acid / Journal of Food Safety 10 : 181 ~ 190
3. [학술지(정기간행물)] - Anderson ME / 1981 / Evaluation of a prototype beef carcass washer in a commercial plant / Journal of Food Protection 44 : 35 ~ 38
4. [학술지(정기간행물)] - Bell MF / 1986 / Microbiological and sensory tests of beef treated with acetic and formic acids / Journal of Food Protection 49 : 207 ~ 210
5. [학술지(정기간행물)] - Brewer MS / 1992 / TBA values, sensory characteristics, and volatiles in ground pork during long-term frozen storage: Effects of packaging / Journal of Food Science 57 : 558 ~ 563
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UCI(KEPA) : I410-ECN-0101-2014-480-000601833